Go Back

The Best Easy Potato Soup

A quick and creamy potato soup made on the stovetop with bacon, sharp cheddar, and Greek yogurt. Ready in just 35 minutes and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 5 slices bacon diced, center-cut preferred
  • 3 tablespoons bacon grease or butter reserved from cooking bacon
  • 1 cup white or yellow onion diced
  • 4 cloves garlic peeled and minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or vegetable stock
  • 2 cups milk warmed
  • 1.5 pounds Yukon gold potatoes diced
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon sea salt or more to taste
  • 1/2 teaspoon black pepper freshly-cracked
  • Optional toppings: green onions, extra cheese, bacon, sour cream

Equipment

  • Large stockpot
  • Slotted spoon
  • Plate lined with paper towels

Method
 

  1. Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a plate lined with paper towels using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.
  2. Add onion to the bacon grease and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and sauté for an extra 1-2 minutes until fragrant.
  3. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.
  4. Stir in the stock until combined, followed by the warmed milk and diced potatoes.
  5. Continue cooking until the mixture just reaches a simmer. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring the soup every few minutes so that the bottom does not burn.
  6. Once the potatoes are tender, stir in the cheddar cheese, Greek yogurt (or sour cream), salt, pepper, and most of the cooked bacon bits, reserving some for topping.
  7. Taste and season with extra salt and pepper if needed. Serve warm, garnished with desired toppings like green onions, extra cheese, bacon, and sour cream.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

For a vegetarian version, omit bacon and use vegetable stock with 2-3 teaspoons Cajun seasoning for flavor. Use butter or olive oil in place of bacon grease. For gluten-free, substitute 1 tablespoon cornstarch whisked into cold milk for the flour. The smaller you dice your potatoes, the faster your soup will cook.
QR Code linking back to recipe